Creamy Homemade Hummus with Paprika and Parsley Recipe

Introduction

Hummus is a creamy, flavorful Middle Eastern dip made from chickpeas, tahini, lemon juice, and garlic. It’s perfect as a snack, appetizer, or side dish and pairs wonderfully with pita, chips, or fresh veggies.

Ingredients

• 1 (about 15-ounce) can chickpeas (do not drain), or 2 cups drained, cooked chickpeas
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup extra-virgin olive oil, plus more for serving
• 3 tablespoons well-stirred tahini
• 1 clove garlic
• 1/4 teaspoon kosher salt, plus more as needed
• Garnish options: paprika, sumac, or chopped fresh parsley leaves
• Serving options: warm pita wedges, pita chips, or crudités

Instructions

1. Step 1: Drain the can of chickpeas into a strainer set over a bowl, reserving the liquid from the can.
2. Step 2: Place the chickpeas, 2 tablespoons of the reserved chickpea liquid, lemon juice, olive oil, tahini, garlic clove, and kosher salt into a food processor or blender.
3. Step 3: Blend continuously, scraping down the sides as needed, until very smooth, about 5 minutes. If the hummus is too thick, add more chickpea liquid 1 tablespoon at a time until you reach the desired creaminess.
4. Step 4: Taste and adjust seasoning with additional salt or lemon juice if desired.
5. Step 5: Transfer hummus to a bowl, drizzle with olive oil, and garnish with paprika, sumac, or parsley leaves if you like. Serve with warm pita wedges, pita chips, or fresh vegetables.

Tips & Variations

• If using cooked chickpeas without cooking liquid, substitute the chickpea liquid with 2 tablespoons of water.
• For extra creaminess, peel the skins off chickpeas before blending.
• Add roasted red peppers or spices like cumin for different flavor variations.

Storage

Store hummus in an airtight container in the refrigerator for up to 4 days. To reheat, bring to room temperature or serve chilled. Before serving again, stir well and add a drizzle of olive oil if it appears dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make hummus without a food processor?

Yes, you can mash the ingredients by hand with a fork or potato masher, though the texture will be less smooth and creamy.

What can I use instead of tahini?

If you don’t have tahini, you can substitute with natural peanut butter, almond butter, or omit it altogether, but the traditional flavor will be altered.

Creamy Homemade Hummus with Paprika and Parsley Recipe

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★★★★★

5 from 130 reviews

This classic homemade hummus recipe delivers a creamy, flavorful dip made with chickpeas, tahini, lemon juice, garlic, and olive oil. Perfect as a healthy snack or appetizer, it pairs wonderfully with warm pita bread, crunchy pita chips, or fresh crudités. Blended to smooth perfection and garnished to taste, this versatile Middle Eastern favorite is both easy to prepare and delicious.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: About 1 to 1 1/4 cups 1x
• Category: Appetizer
• Method: Blending
• Cuisine: Middle Eastern
• Diet: Vegan

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 (about 15-ounce) can chickpeas (do not drain), or 2 cups drained, cooked chickpeas
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup extra-virgin olive oil, plus more for serving
• 3 tablespoons well-stirred tahini
• 1 clove garlic
• 1/4 teaspoon kosher salt, plus more as needed

Garnish Options

• Paprika
• Sumac
• Chopped fresh parsley leaves

Serving Suggestions

• Warm pita wedges
• Pita chips
• Crudités (raw vegetables)

Instructions

1. Drain the Chickpeas: Drain the canned chickpeas into a strainer set over a bowl, reserving the liquid from the can. If using cooked chickpeas from scratch, reserve some cooking liquid or use water instead.
2. Combine Ingredients in Food Processor: Place the chickpeas, 2 tablespoons of the reserved chickpea liquid, 2 tablespoons lemon juice, 1/4 cup extra-virgin olive oil, 3 tablespoons tahini, 1 clove garlic, and 1/4 teaspoon kosher salt into the bowl of a food processor fitted with the blade attachment. If using homemade chickpeas and no reserved liquid, use 2 tablespoons water instead.
3. Blend Until Smooth: Blend or process continuously for about 5 minutes, scraping down the sides as needed to incorporate any chunks, until very smooth and creamy. If the mixture is too thick, add additional chickpea liquid one tablespoon at a time until the desired consistency is reached.
4. Adjust Seasoning: Taste the hummus and season with additional kosher salt and lemon juice if needed to enhance flavor.
5. Serve: Scrape the hummus into a serving bowl, drizzle lightly with olive oil, and garnish with paprika, sumac, or chopped fresh parsley leaves as desired. Serve alongside warm pita wedges, pita chips, or raw vegetables for dipping.

Notes

• Using some of the reserved chickpea liquid instead of water enhances creaminess and flavor.
• For a smoother texture, peel the chickpeas before blending, though this is optional.
• Tahini quality greatly affects flavor; use a good quality, well-stirred tahini.
• Adjust garlic amount to personal taste; roasting the garlic can also add a milder flavor.
• Hummus can be stored in an airtight container in the refrigerator for up to 4-5 days.
• Add a pinch of cumin or smoked paprika for a flavor twist.

Keywords: hummus, chickpea dip, tahini, Middle Eastern appetizer, vegan dip, healthy snack